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Butternut & Tomato Soup
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Ingredients (use vegan versions):
- 1 med. butternut squash, peeled & diced
- 2 cup vegan soymilk
- 2 14.5-oz. cans diced tomatoes
- 1 to 2 teaspoon salt (to taste)
- 1 tablespoon fresh ginger, grated
Directions:
Place squash in saucepan with soy milk. Simmer until squash is soft. Add 1
can diced tomatoes & puree with squash. Add second can of diced tomatoes,
leaving in chunks. Heat; add salt & ginger. Serve warm, garnished with
croutons & sliced scallions. [From an Edensoy ad -- sounds good.]
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